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–+ servings
Avocado Egg Salad

Easy Avocado Egg Salad Recipe for Healthy Meals in 22 Minutes

This Avocado Egg Salad is a delightful twist on the classic, blending creamy avocado with hard-boiled eggs and fresh ingredients.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 pcs ripe avocados
  • 4 pcs hard-boiled eggs
  • 1/4 cup red onion, finely diced
  • 1/4 cup fresh cilantro, chopped
  • 2 tbsp lemon juice (freshly squeezed)
  • Salt and pepper to taste

Equipment

  • Mixing Bowl
  • Pot for boiling eggs
  • Knife
  • Cutting Board

Method
 

  1. Boil the eggs in cold water for 12 minutes, then cool under cold running water.
  2. Slice the avocados, scoop the flesh into a mixing bowl, and mash gently until creamy but chunky.
  3. Dice the red onion and chop the cilantro. Peel and chop the cooled eggs into bite-sized pieces.
  4. Add diced onion, cilantro, chopped eggs, lemon juice, salt, and pepper to the mashed avocado. Gently fold to combine.
  5. Taste and adjust seasoning if needed before serving on toast or in lettuce wraps.

Nutrition

Serving: 1servingCalories: 210kcalCarbohydrates: 12gProtein: 6gFat: 15g

Notes

This salad is perfect for meal prep and can be customized with various ingredients like diced tomatoes or crispy bacon.

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